This quick grill pan chicken cooked on the stove top has become my favorite way to meal prep chicken for the week! It’s a hands off method and the chicken cooks perfectly every single time.

 


 

easy grilled chicken

This week we’re talking all things meal prep on the blog. Last week I shared my method for batch cooking my Easy Roasted Winter Vegetables, and today I’m sharing another one of my weekly batch cook staples with this quick grill pan chicken.

First, what does batch cooking mean? Batch cooking means you prepare and/or cook large portions of different foods that you can mix and match throughout the week to create versatile meals.

Think of batch cooking as prepping staples for meals. Then, you can throw together what you’ve got prepped and ready to go to create quick, easy and delicious weeknight meals.

Let’s say you’ve prepped a protein (grill pan chicken), a whole grain (quinoa) and vegetables (roasted sweet potatoes and broccoli). There are unlimited ways you can put these foods together to create delicious and healthy meals. You might make an Asian-inspired bowl with all these prepped foods, and drizzle it with a soy-honey dressing. Or, you might use the chicken and broccoli on tortillas and top them with pico de gallo and diced avocado to make tacos. Or you might use the roasted broccoli and mix it up with eggs to make an easy frittata, and then serve the sweet potatoes on the side.

See? There are so many ways to use pre-prepped foods.

And that means that doing an hour or so of batch cooking every weekend will not only save you time and money in the kitchen, it will also help you to better stay on track with your healthy eating goals. And that means wins all around the table.

Okay, back to this quick grill pan chicken…

I like this method for batch cooking chicken because it’s so hands off. I can season my chicken, put it in a grill pan with a lid and let it cook while I’m prepping other foods. The chicken cooks perfectly every time and it never gets dry. My family loves it. And, it’s super versatile so it goes in any kind of meal that I might want to use it in.

Looking for easy weeknight dinner recipes? Here are a few more to try:

If you make this quick grill pan chicken, be sure to leave a comment and star rating below letting me know what you think. I love hearing your feedback!

Quick Grill Pan Chicken

This quick and versatile grill pan chicken cooked on the stove top has become my favorite way to meal prep chicken for the week! It's a hands off method and the chicken cooks perfectly every single time.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 124kcal
Author: Elizabeth Finch

Equipment

  • Large grill pan or cast iron skillet

Ingredients

  • 1 lb boneless, skinless chicken breasts (chicken breasts should be 1" thick or less, to ensure they completely cook through)
  • Sea salt, to taste
  • Lemon pepper seasoning, to taste
  • Garlic powder, to taste
  • 1 Tbsp light (unrefined) olive oil, avocado oil or coconut oil
  • Olive, avocado or coconut oil cooking spray

Instructions

  • Heat the oil over medium-high heat in a large, heavy grill pan or cast iron skillet.
  • Pat the chicken breasts dry with a paper towel. Spray each chicken breast with the cooking oil spray. Season both sides of the chicken breasts lightly or to taste with sea salt, lemon pepper and garlic powder.
  • Add the chicken breasts to the grill pan or skillet and cook for 7 minutes, without moving the chicken around. (If your skillet is small, cook half the chicken breasts completely first, then cook the second batch the same way.)
  • Flip both chicken breasts over, and continue to cook for about 7 or 8 minutes more, or until the juices run clear when you cut the chicken. The chicken is done when internal temperature reaches 165F.
  • Remove the chicken breasts from the skillet, and repeat if needed with additional chicken breasts.
  • Let the chicken rest for about 5 minutes before serving. If you're storing the chicken to use at a later time, place it in a covered container in the refrigerator where it will keep for 3 to 4 days.

Nutrition

Calories: 124kcal | Protein: 26g | Fat: 1.5g

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